Gingerbread House

By Pierre Franey

Total Time
1 hour 10 minutes
Rating
3(6)
Comments
Read comments

Featured in: KITCHEN EQUIPMENT; GINGERBREAD MOLD

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

  • 1½sticks of butter
  • ½cup sugar
  • Dash of salt
  • ½teaspoon vanilla extract
  • 3eggs
  • 1½cups cornstarch
  • 1½cups all-purpose flour
  • 1cup ground hazelnuts
  • 3teaspoons baking powder
  • 2tablespoons rum
  • 1tablespoon of ginger
Ingredient Substitution Guide
Nutritional analysis per serving (14 servings)

268 calories; 14 grams fat; 7 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 31 grams carbohydrates; 1 gram dietary fiber; 7 grams sugars; 3 grams protein; 105 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Preheat the oven to 350 degrees.

  2. Step 2

    Mix the ingredients, one by one, in an electric mixer or food processor. Grease the gingerbread mold and pour the dough into it, pressing it against the sides to prevent large gaps.

  3. Step 3

    Bake for about one hour.

Ratings

3 out of 5
6 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

There aren’t any comments yet. Be the first to leave one.
There aren’t any comments yet. Be the first to leave one.
Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.